Sometimes you just need a light dinner made with fresh ingredients.
But then you also just want tacos.
What if I told you that you could have both.
Ingredients:
Roasted Cauliflower:
3 cups cauliflower florets, fresh (frozen works too)
1/2 yellow onion, sliced
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp paprika
1/4 tsp red chili flakes
1/4 tsp salt
Corn Salsa:
3 cups sweet corn, thawed from frozen
1/2 red onion, diced
4 Tbsp cilantro, chopped
1 lime, juice only
1/2 tsp salt
Pickled Red Cabbage:
1/2 Red Cabbage, sliced/chopped
2 cups of water
1 cup apple cider vinegar
2-3 cloves garlic, sliced/chopped
3 Tbsp sugar
2 tsp salt
1 tsp coarse ground black pepper
1/2 tsp dill
1 bay leaf
Cilantro Lime Sauce:
1/2 cup vegan mayo
2 Tbsp lime juice
3 Tbsp cilantro, chopped
2 tsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp salt
3 Tbsp water
Directions:
Pickle your cabbage first. It has to marinate for 2 hours! Combine all of your picking ingredients in a 4 cup pitcher. Stir to dissolve the salt and sugar. Add your sliced red cabbage to a large 4 cup jar, and pour the pickling liquid on top. Make sure the liquid covers the cabbage completely, and leave it at room temp to marinate for at least 2 hours before serving. After an hour and a half, continue
Preheat oven to 375*F.
In a medium sized bowl, toss cauliflower and sliced onions with olive oil. Add spices and mix to coat. Dump onto a parchment or foil lined baking sheet and bake for 20-25 minutes. Stirring it around every 8 minutes or so to make sure nothing burns. You want the cauliflower to be tender and the onions to be caramelized!
Meanwhile combine all of your corn salsa ingredients. Simply shop your onion and cilantro, and mix it into your corn (I just microwaved frozen corn for 2 minutes to thaw it out). Squeeze in lemon juice, sprinkle with salt, and stir to coat/combine! Add more salt to taste if you want!
For the cilantro lime sauce, simply combine everything in a NutriBullet or food processor, and blend until smooth. I transferred mine to a squeeze bottle for more even sauce-ing, but a spoon works just as well.
Assemble tacos! I used a flour/corn hybrid shell from whole foods but you can use any tortilla you want! I've also had these on a tostada shell with some refried beans as a base. But I usually eat these with some avocado, extra cilantro and lime juice squeezed on top! And don't be shy with the pickled cabbage! It adds a nice crunch!
Pickled cabbage should be stored in the fridge in a tightly sealed jar or Tupperware. It should stay fresh for up to 4 weeks.